Whiteley Creek Homestead

I made this dense, yeast-free, super hearty bread from a recipe I found on Heidi Swanson's 101cookbooks.com blog. It's easily adaptable to whatever ingredients you have on hand. The color will vary depending upon what flour you choose to use. Mine gets its dark color from buckwheat flour. 

 
The dough, that is chock full of a variety of grains and seeds, is formed into a log, sliced, then formed into patties before baking.

Hearty Grain Buns

Makes 8.

2 1/2 cups all-purpose flour, plus extra flour for dusting (I used 1 ½ cups spelt flour, ½ cup buckwheat flour, and ½ cup oat flour.)

¼ cup ground flax seeds

¼ cup sesame seeds

1 cup oat bran (I used ½ cup wheat germ + ¼ cup whole millet. I know this is only ¾ cup total, but the end-product was a perfect consistency.)

2 tbsp sunflower seeds

¼ cup amaranth, quinoa, millet, or poppy seeds or any combo of these (I used quinoa.)

1 tbsp dulse flakes or ½ tsp sea salt (I used both.)

½ tsp baking soda

3 tbsp beer (I used pineapple juice because it’s what I had.)

1 ¼ cups buttermilk, half-and-half, milk, or water (I used buttermilk.)

Preheat oven to 375°. Line a baking sheet with unbleached parchment paper. Place dry ingredients in a large mixing bowl. Whisk together, make a well in center, and add the liquid ingredients. Mix with a wooden spoon. It will be a thick, wet batter. Turn the batter onto a floured surface and form into a loose log about 2 inches in diameter. Cut into 1 ½ inch thick slices then shape into patties. Place the patties onto the baking sheet and bake for 45 minutes, until golden brown. Let cool. Serve as you would an English muffin by slicing patties in half, pop into toaster, and smear with butter.